Whole Grain Farro by Rustichella d'Abruzzo

One of the first grains discovered, farro is the ancestor of modern wheat. It is said to have sustained the Roman legions as they conquered Europe.

Farro is a cereal grain in which, unlike wheat, the husk adheres to the grain, just as in barley and oats. Its fiber content therefore is high and so are nutrients such as Vitamin E and protein. When combined with legumes, as in many Tuscan recipes, farro forms a complete protein source.

Like various other grains, farro requires overnight (12 hours) soaking before incorporating into your favorite recipe. Whole Grain Farro is excellent in soups and stews or mixed with fresh vegetables to make a cold salad.

Each bag of Rustichella d'Abruzzo Whole Grain Farro weighs approximately 1.1 lb. and is imported from Italy.

This Rating 5 Stars:

great morning cereal April 19, 2017

By Happy customer (Miami, FL)

For 1 serving I soak 1/4 cup of farro in a glass jar overnight with a glass of water, then cook it for 40 minutes and eat as cereal with milk and yoghurt.
I come back from jogging and get it simmering, then go take my shower and make the rest of my breakfast. No trouble at all. Sometimes I'll add a little pumpkin/sunflower seeds or ground flax seeds. Great flavor, and has a lot of fiber so is very healthy. Love the Italian grain.

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Farro, sometimes called emmer, is subtly sweet and nutty, with a chewy texture. It can be cooked like Arborio rice for the famous “farrotto,” or added to stuffing, soups, pilafs, and salads such as this one.

Farro Salad with Peas, Asparagus and Feta

1 1/2 Cups Farro

12 ounces asparagus, trimmed, cut into 1 ˝ inch lengths

1 8oz. package of sugar snap peas

12 ounces grape tomatoes, halved

1/2 Cup chopped red onion

6 Tbs. Chopped fresh dill

1/2 Cup Olive Oil

1/4 Cup Sherry wine vinegar

1 7oz. package feta cheese, crumbled

Prepare farro according to package directions until just tender. Drain. Transfer to large bowl.

Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Add to farro with tomatoes, onion, and dill. Whisk oil and vinegar in small bowl. Season the oil and vinegar with salt and pepper. Add dressing and feta to salad; toss to coat and serve.